SA saffron can compete with best in the world

Recent organoleptic testing done by a prominent South African multinational retailer has awarded the products of local saffron producer Saffricon a top rating.

The benchmarking exercise included the retailer’s own branded imported saffron as well as saffron products imported from Spain and Iran, the latter being the world’s largest producer with a market share in excess of 90%.

The assessment criteria were visual appeal, the balance between taste and flavour, flavour intensity, texture and mouth feel. Saffricon’s product was the only contender scoring eight or more out of ten in each of these categories.

Saffricon founder and director Bennie Engelbrecht says the benchmarking results corroborate what they have said all along. “The saffron we grow in South Africa has a distinctive flavour and aroma. Along with our recently acquired ISO 3632 classification, it provides further evidence of our consistent commitment to exceptional quality,” he explains.

Focus on becoming world player

Engelbrecht points out that Saffricon’s aim has always been to become a significant player in the world market, in terms of both quantity and quality. “The testing clearly demonstrates that our quality is tops. In terms of volume, we are set to start producing serious amounts of saffron within the next eight to ten years,” he says.

Corné Liebenberg, Marketing Director of Saffricon partner Laeveld Agrochem (LAC), says the testing results confirm that it was the right decision to start cultivating saffron in South Africa with a view to building an industry aimed at the export market.

Liebenberg points out that saffron is not only a high-value spice; it is also a relatively low-risk crop that can be cultivated on as little as a quarter hectare of land. “This makes saffron ideal for commercial farmers who want to diversify while creating an optimal opportunity for the millions of South Africans wanting to branch into agriculture on a small scale and eventually earn a good living.

“Our first priority is to assist people to grow their own produce and put food on the table, which we already do through various projects. But getting involved in saffron farming goes a step further in that it allows prospective farmers to earn their own income and become self-sufficient,” Liebenberg explains.

Umbrella organisation for industry oversight

Another highlight for Saffricon was its first growers' conference which was held in August 2022 and which saw the launch of the Association of Saffron Southern Africa (ASSA). Engelbrecht describes ASSA as an umbrella organisation serving as custodian for the Southern African saffron industry.

“It is crucial we have an overarching body to oversee the industry, especially as more saffron farmers come on board and the industry grows,” he explains. The Association will be supported by an interim committee to promulgate its constitution and ensure that everything is in place for the official commencement of its duties.

Incubation programme to be launched

Saffricon is also in the process of initiating the saffron incubation program (SIPS) which is aimed at community and government funded projects. Saffricon will provide training and support over a extended period of time to ensure the successful rollout of the programme.

Saffron is by far the world’s most expensive spice which is why it is often referred to as “red gold”. Locally it retails for as much as R250 per gram or R250 000 per kilogram. This lofty price tag can be attributed to labour-intensive harvesting methods, from picking the flowers to removing the threads, which is all done by hand, in addition to which about 150 000 flowers are needed to produce one kilogram of “red gold”.

Engelbrecht says Saffricon will pay local farmers up to R100 000 per kilogram for top-grade saffron. “We want to establish and maintain a high-value product. Therefore, it is essential that farmers are adequately compensated for highgrade saffron,” he explains.

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